Crystallised Ginger & White Chocolate Shortbread Biscuits
A shortbread variation on the popular ginger biscuit. They're easy to make and taste fabulous. Little chunks of ginger give a welcome chewy texture and a warming spicy flavour.
Prep Time30 minutesmins
Cook Time10 minutesmins
Resting Time45 minutesmins
Total Time1 hourhr25 minutesmins
Course: Afternoon Tea, Gift, Snack
Cuisine: British
Keyword: biscuits, cookies, shortbread, white chocolate
Soften the chocolate in a bowl suspended over a pan of hot, but not boiling water for a few minutes. It doesn’t need to be completely melted. Remove from the heat.
50 g good quality white chocolate
Cube the butter and add to the chocolate to soften.
170 g unsalted butter
Cream the butter, chocolate and sugar together until pale in colour and fluffy in texture.
75 g golden caster sugar
Add the ginger and cream some more.
50 g crystallised ginger
Add the the flours and salt.
175 g plain flour (all purpose flour), 80 g brown rice flour, 1 pinch sea or rock salt
Stir until just incorporated, then form into a ball with your hands. Leave to in a cool place to firm up for half an hour.
Roll out to about 6mm in thickness and cut out shapes to make 25-30 biscuits.
Leave in a cool place to firm up for 15 minutes.
Bake in a pre-heated oven for 9 mins at 180℃ (350℉, Gas 4) or until just golden.
Dust with fine caster sugar whilst still hot, then transfer to a wire rack to cool and harden.
fine caster sugar
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used. Please refer to my nutrition disclaimer for further information.